‘Tis the season to get cooking! From mouth watering starters to luscious mains, be inspired by our recipes from our Food Development Chef, "Geoff the Chef" to help you serve up a wonderful Christmas.
Method:
1. Pre heat oven to 200°c/180°c fan/gas 6.
2. Remove the packaging from the camembert and place back into the wooden tray and place onto a roasting tray. Cut a cross on top. Place in the oven for 20 minutes or until gooey.
3. Peel and slice the cloves of garlic, melt the butter with oil into a frying pan on medium heat.
4. Slice the bread and place into the pan of garlic butter and shallow fry until crisp and golden brown.
5. Place the camembert onto the middle of serving platter, twist the parma ham and set around the cheese.
6. Serve with the garlic bread, bowl of chutney and fresh rocket to garnish.
Method:
1. Fill a pot of salted water and bring to the boil.
2. Pre heat oven 200°c/180°c fan/gas 6.
3. Chop parsnips into chunks and drop into the pot of boiling water and cook for 3-4 minutes then drain.
4. Place the parsnips into a roasting tray and toss with the rapeseed oil. Lay flat on the tray and grate half the amount of the parmesan. Place the bacon on the side of the tray. Roast for 10 minutes then remove the bacon. Put back in for a further 20 minutes or until lighlty golden.
5. Melt the butter in a saucepan on a medium heat and add the onions and soften. Stir in the flour, then gradually add the stock and parsnips.
6. Bring to the boil and simmer for 10-12 minutes.
7. Whizz in the blender in batches until a smooth puree.
8. Add the rest of the parmesan and stir in 4 tbsp of cream.
9. Check the seasoning. Add salt and pepper to taste.
10. Chop the crisp bacon.
11. Pour into bowls, drizzle the cream, chopped chives and chopped bacon.
Method:
1. Pre heat oven to 180°c
2. Place the cocktail sausages into a roasting tray and place into the oven for 15-20 minutes and shake tray half way through.
3. Place the rest of the other ingredients except the sesame seeds into a saucepan and put on medium heat and cook out for 5-10 minutes.
4. Place the sesame seeds onto a baking sheet and place in oven for 3-5 minutes or until they have lightly toasted.
5. Lift sausages from the oven and pour over enough glaze to coat them.
6. Stir well with a spoon and place back into the oven for 3-5 minutes.
7. Pour the sausages onto a serving plate or bowl.
8. Sprinkle the sesame seeds over the top of the sausages and serve.
Method:
1. In advance make the seasoning up by mixing the salt, thyme leaves and pepper.
2. Place the turkey in a roasting tray and gently push your fingers under the skin. Start from the neck until you can push your whole hand down the length of the breast.
3. Grind the sea salt, thyme leaves and peppercorns and rub all over the bird. Leave the bird in the roasting tray breast side up and put into fridge for up to two days.
4. Mix the butter, veg bouillon and lemon zest. This can be made in advance.
5. Remove the turkey from the fridge about an hour before you want to cook it. Remove the butter to soften. Heat oven to 180°c/160°c fan/gas 4.
6. Spread the butter using your hands under the skin so that it covers the whole bird. Put the onion, lemon halves and garlic into the cavity.
7. Cover the tray loosely with foil and roast for the time calculated, based on weight. About 30 minutes before the end of cooking, increase the oven temperature to 200°c/180°c fan/gas 6, remove the foil, baste the turkey with the juice in the tray and return to the oven. When the turkey is golden brown and cooked through, remove from the oven and leave to rest on warm platter covered with foil for up to 1 hour. Keep the juices from the tray to make your gravy.
Method:
1. Pre heat oven to 180°c/160°c fan/gas 4
2. Sit the ham into a large roasting tin and scatter all the veg, herbs and spices around it. Pour over 750ml boiling water then cover with a couple of layers of extra wide foil, sealing around the edges of the tin to make a tent that will trap the steam.
3. Roast for 4 hours, reducing the temperature to 160°c/140°c fan/gas 3 halfway through.
4. Remove the foil and allow the ham to rest for at least 30 minutes or until it cool enough to handle.
5. Place the rest of the other ingredients for the glaze into a saucepan and put on medium heat and cook out for 5-10 minutes.
6. Reheat oven to 180°c/160°c fan/gas 4. Lift the ham into a clean roasting tray. Cut off the skin but leave a layer of fat. Score the fat in a a diamond criss cross patteren. Roast for 15 minutes then remove from the oven. Base the ham and return to the oven for a further 15 minutes. Place the tray in the other way around to allow even roasting.
7. Rest the ham for another 30 minutes before slicing.
